Chicken Royale Bake Recipes

CHICKEN ROYALE

Steps:

• Preheat oven to 325°. For stuffing, combine the bread crumbs, water, 2 tablespoons butter, onion, parsley, salt, poultry seasoning and pepper. Place about 1/3 cup stuffing under the skin of each chicken breast; secure with toothpicks. In a shallow bowl, combine flour and paprika; coat chicken. Place in a greased 13x9-in. baking dish. Drizzle with remaining butter., Bake, uncovered, until a thermometer reads 170°, 1 to 1-1/4 hours. Meanwhile, for sauce, heat butter in large skillet over medium heat. Add mushrooms and onion, cook and stir until tender, 2-3 minutes. Stir in the flour, salt and pepper. Whisk in cream until blended; bring to a boil. Cook and stir until thickened, 1 minute. Reduce heat; add sour cream. Stir just until heated through; do not boil. Serve with chicken.

CHICKEN ROYALE BAKE

Steps:

• Brown chicken in butter and oil.
• Remove and place in 3 quart casserole dish.
• In same skillet saute mushrooms.
• Stir in flour and cook for 3 minutes.
• Add soup, wine and water and simmer for 10 minutes or until sauce thickens.
• Stir in cream and seasonings.
• Pour over chicken and bake uncovered at 350 degrees for 1 hour.
• Stir in drained artichokes and bake 5 minutes more.

CHICKEN ROYALE

Steps:

• Pound chicken breasts to 1/4-inch thickness with flat side of meat mallet or chef's knife.
• Roll cheese in walnuts.
• Place 1 spinach leaf on each breast; top with a cheese quarter. Fold chicken around spinach and cheese to form a mound.Sprinkle salt and pepper over chicken. Place chicken in baking pan. Cover. Bake in 350 degree oven for 30 minutes or until chicken is fork-tender.
• Mix wine and dressing in small skillet. Cook over medium heat until sauce is reduced by one-half: stir in butter or margarine. Pour sauce over chicken.
• Serve with rice.
• *If raspberry vinaigrette is not available, substitute 1/4 cup bottled reduced calorie red wine vinegar and oil dressing and 1/4 cup seedless raspberry jam. Omit butter or margarine.

CHICKEN LIVERS ROYALE

Steps:

• Coat four individual 10-oz. custard cups or ramekins with cooking spray. Divide croutons among dishes; set aside. , In a large skillet, saute chicken livers in 1 tablespoon oil for about 8 minutes or until outsides are lightly browned and centers are still slightly pink. Remove with a slotted spoon and place over croutons. Discard drippings from the skillet. , In same skillet, saute the mushrooms, onion, garlic and olives if desired in remaining oil until vegetables are tender. Remove with a slotted spoon and place over chicken livers. Sprinkle with bacon; top with spaghetti sauce. Break an egg into each dish, then sprinkle with cheese. , Bake, uncovered, at 325° for 25-30 minutes or until whites are completely set and the yolks begin to thicken. Sprinkle with parsley. Serve immediately.

CHICKEN DIVINE BAKE

Steps:

• Bring a large saucepan of lightly salted water to a boil. Cook chicken in boiling water until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool. Shred cooled chicken into strands.
• Preheat oven to 400 degrees F (200 degrees C).
• Steam broccoli in microwave oven until tender-crisp, 4 to 6 minutes or according to package directions.
• Stir mushroom soup and mayonnaise together in a bowl; add broccoli, onion, and mushrooms and stir to coat.
• Spread cooked rice into the bottom of a casserole dish. Top rice with shredded chicken. Spread the mushroom soup mixture over the chicken. Sprinkle Cheddar cheese over everything.
• Bake in preheated oven until slightly browned on top, 35 to 45 minutes.

CHICKEN ROYALE

Steps:

• Pound the chicken pieces down to a 1/4-inch thickness.
• Roll the cheese quarters in walnuts.
• Place one spinach leaf on each breast, top with a cheese quarter.
• Fold the chicken around the spinach and cheese to form a mound. Sprinkle salt and pepper over the chicken.
• Place the chicken in baking pan.
• Cover and bake in a 350 oven for 30 minutes or until the chicken is fork tender.
• In a small saucepan, mix together the wine and raspberry vinaigrette dressing.
• Cook over medium heat until sauce is reduced by one-half then stir in the butter.
• Heat until the butter melts and stir until the sauce is smooth.
• Pour the sauce over the chicken.
• Serve with rice. * If raspberry vinaigrette dressing is not available, substitute 1/4 cup of bottled reduced-calorie red wine vinegar and oil dressing and 1/4 cup seedless raspberry jam.